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["Combine all marinade ingredients in a bowl, mix well & set aside.", "Remove any skin from fish fillets.", "Place fillets in a shallow dish & pour the marinade over them.", "Cover & refrigerate at least 4-6 hrs or overnight.", "When ready to assemble dish, preheat oven to 400F.", "Drain marinade from fish fillets & reserve.", "Pat top side of fish fillets dry w/paper towels & place them in 9x13 in baking dish sprayed w/PAM.", "Using the slicing blade of a food processor, a mandoline or a very sharp knife ... slice the potatoes into uniformly thin slices no thicker than 1/8-inch.", "Overlap potato slices on the surface of the fish fillets & drizzle reserved marinade over the ""potato scales"".", "Bake fish fillets (uncovered) for 20-25 minutes or till tender (If the potatoes & fish appear to be done & you want a crisper texture or browner color, put the fillets under your broiler for a cpl of minutes).", "NOTES: 1) The thickness of the fillets & potato slices + the tendency of oven temps to vary can cause cooking times to vary as well -- 2) Although written for the use of cod, IMO other white fish varieties will also work well (sole, flounder, snapper, haddock, etc) -- 3) Patting the tops of the fillets dry is very important as it prevents the potato slices from slipping out of position once cooking begins."]
